Go Back

Ditalini Pasta

Ditalini pasta is one of those small but mighty shapes that turns simple ingredients into pure comfort. With tender tubular pasta, savory tomatoes, and aromatic herbs, this hearty and satisfying meal comes together in under 30 minutes, perfect as a cozy weeknight dinner or make-ahead lunch option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ditalini pasta
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley chopped
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoons butter

Equipment

  • Large pot for boiling pasta
  • Large skillet or saute pan
  • Colander for draining
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chef's knife and cutting board
  • Garlic press (optional)

Method
 

  1. Fill your large pot with water and add about 2 tablespoons salt. Bring the water to a rolling boil over high heat.
  2. Add the ditalini pasta to the boiling water and stir immediately to prevent sticking. Cook for 8 to 10 minutes, or about 1 minute less than the package directions suggest for al dente texture. Reserve 1 cup of pasta water before draining.
  3. While the pasta cooks, heat the olive oil in your large skillet over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant and just beginning to turn golden.
  4. Pour the crushed tomatoes into the skillet with the garlic. Add the dried basil, oregano, red pepper flakes, salt, and black pepper. Stir everything together and let the sauce simmer for 5 to 7 minutes to allow the flavors to meld.
  5. Drain the ditalini in your colander and add it directly to the skillet with the tomato sauce. Toss everything together over medium-low heat for 2 to 3 minutes. Add splashes of reserved pasta water if the sauce seems too thick or dry.
  6. Remove the skillet from heat and stir in the butter until it melts completely into the sauce. Add half of the grated Parmesan cheese and toss until everything looks glossy and cohesive.
  7. Sprinkle the chopped fresh parsley over the pasta and give it one final toss.
  8. Divide the ditalini pasta among serving bowls and top each portion with the remaining Parmesan cheese. Serve immediately while hot.

Notes

Always reserve at least one cup of pasta cooking water before draining. The starchy water is liquid gold for adjusting sauce consistency and helping everything come together into a silky, cohesive dish. Use high-quality canned tomatoes for the best flavor. Don't rinse the pasta after draining because the surface starch helps the sauce cling better. The leftovers taste even better the next day as the flavors meld together.